Chapter XV · Relevés and Entrées · No. 1422
1422—Soufflés au Jambon
Ham soufflés are prepared after two recipes; in the first, cooked ham is used, and in the second the ham is raw. This last procedure is derived from mousseline forcemeat, and, inasmuch as the preparation resulting from it is less flimsy than that of the first, it is preferred when a large number of people have to be served.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1422, p. 467. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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